Add oil to a large, deep frying pan or saucepan and add in the onion, ginger, and garlic and saute about 4-5 minutes over a medium flame. Make sure to stir often so they do not burn. While the onion, ginger, garlic are sauteing, rinse the mung beans. Place the mung beans in a large bowl. Then, add water to the bowl to cover the mung.
According to livestrong, mung bean sprouts are low in calorie. Each 1-cup serving of mung bean sprouts provides 13.7 milligrams of vitamin C, 34.3 micrograms of vitamin K, and 3.2 grams of protein.
This Mung Bean Stew is cooked in an Instant Pot pressure cooker, so it’s a pretty easy one to make (especially if you lead a busy lifestyle). It’s also vegan, gluten-free, soy-free and nut-free. They didn’t have a photo big enough for me to pop in, but Veg World created this yummy Mung Bean casserole recipe, which definitely deserves a shout-out!
Sprouted Mung Bean Salad This light and healthy salad is perfect if you don’t want a traditional salad. It’s still loaded with healthy veggies, but it just has a little more OOMPH. 9. One-Pot Coconut Mung Bean Stew One-pot meals are the best because they are so easy.